Sucrose polyesters from poultry fat as non-ionic emulsifiers

Poultry fats are rich in palmitic and oleic acids are produced as by-produc ts from poultry industries. These fats can be utilized in the preparation o f emulsifiers. Sucrose esters of poultry fat are prepared from low-cost pou ltry fat and sucrose by esterification. The yield of sucrose esters prepare d in this work exceeds than 85%. The hydrophilic-lipophilic balance (HLB), surface tension, interfacial tension and stability index (SI) were evaluate d and compared with standard emulsifiers prepared from pure palmitate and o leate esters. Concerning the stability of emulsions, the values of interfac ial tension and HLB were higher for the sucrose esters of poultry fat.